FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, potatoes cutting and blanching, fresh ornamental cabbages chopping and freezing, herring fillet, bulb onions and brined cucumbers cutting. The listed components are mixed with vegetable oil; then the produced mixture with marinade are packed, sealed and sterilised. Marinade is produced by way of acetic acid, sugar, salt and black hot pepper mixing.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
